Impact of Hot Alkali Modification Conditions on Secondary Structure of Peanut Protein and Embedding Rate of Curcumin

Abstract This study aimed to modify isolated and extracted peanut protein with hot alkali to study the impact of pH, heating temperature, processing time and other alkali liquor conditions on the molecular structure of the peanut.Curcumin was loaded in modified peanut protein.The results of the study are as follows:Within the alkaline range of 8 p 0.01). The percentage of α-helices and β-sheets gradually decreased with increasing pH, while that of random coils gradually increased with increasing pH, reaching a maximum 11.24 ± 0.87% when the pH was 11( p 0.05). Within the range of the heating temperature 75 °C  p 0.01) and (4.02 ± 2.12%; p 0.01), respectively. Within the range of 5 min  p 0.01). The optimum conditions for hot alkali modification of peanut protein as followed: heating temperature of 90 °C, heating time of 20 min and a pH of alkali liquor of 11. Under these optimum conditions, the embedding rate of curcumin by the modified protein can reach 88.32 ± 1.29%.